Traditional Bengali 'Daab-Chingri'

Ingredients: (Server 3 persons)

Young Coconut - 1 psc

Large fresh shrimps - 12 to15 psc

Onions - 1 Large

Ginger - 10 gms

Bengal Paanch Phoran - 1 tea spoon

Salt, Turmeric, Red Chili powder to taste

Soaked Red Mustard Seed - 1/4 cup
Mustard Oil for cooking

Preparation: (35-45 minutes)

Wash the Shrimps and marinate them in Salt and Turmeric. Take the cap off the Young Coconut. Drain the Coconut water into a large pan and scrape out the white pulp from inside and keep aside. Puree the Onions and Ginger in a blender. Then paste the soaked Red Mustard seeds. Then put the white Coconut pulp along with coconut water into the blender and make a paste out of the two.

In a pan heat 3 tea spoons of Mustard Oil. Add Bengal Paanch Phoran, once it splutters - add the onion-ginger puree. Once the onion get glazed, add shrimps. Once the Shrimps get half done, add the Mustard paste, Coconut Pulp-water paste, salt and red chili powder to taste and let the mixture simmer for 5 minutes - stirring time to time.

Put the Shrimp-curry mixture from the pan into the Young Coconut. Cover the lid of the coconut. Seal the lid with whole wheat dough (aataa) and place it in a pre-heated oven at 375°F for 20-25 minutes. Once done, remove it from the oven and let it rest for 5 minutes, before unsealing the lid of young coconut and serving the goodness from inside!